Three nutritious salad ideas for any time of the year

Three nutritious salad ideas

You are at three nutritious salad ideas will be your allies for any time of the year. For the beach or pool, for the office, for a quick dinner. All delicious, easy and healthy.

CHICKPEA SALAD:

INGREDIENTS: (4 servings)

• 1 jar of cooked chickpeas
• 2 salad tomatoes
• 1 peeled cucumber
• 100 gr red bell pepper
• 100 gr green bell pepper
• 1 spring onion
• 2 cans of tuna
• 1 teaspoon cumin grains
• ½ lemon
• Olive oil
• Salt
• Fresh parsley

ELABORATION:

1. Cut the washed vegetables into small pieces.
2. Place the washed and drained chickpeas in a bowl with the vegetables, tuna and cumin.
3. Add a little salt to taste, the juice of half a lemon and a good splash of olive oil.
4. Chop some parsley and incorporate it. Stir and keep in the refrigerator until ready to eat, so that it is cool.

QUINOA SALAD :

INGREDIENTS: (4 servings)

• 200 gr of quinoa
• 200 turkey sausage
• 1 ripe avocado
• 1 red apple ½ red onion
• 1 handful of walnuts
• 1 teaspoon dijon mustard
• 1 tablespoon of honey
• 4 tablespoons olive oil

ELABORATION:

1. First wash the quinoa well in a colander until it stops foaming.
2. Then boil the quinoa in plenty of salted water for 12 minutes, strain and set aside.
3. Cut the turkey into small pieces and the avocado, and drizzle with lemon to prevent it from oxidizing and turning brown.
4. Peel the apple and cut into small cubes.
5. Peel the onion and cut into very small cubes.
6. Make a vinaigrette by stirring the honey mustard and oil.
7. Put the quinoa and the rest of the ingredients and vinaigrette in a bowl, and stir well. Refrigerate until ready to use.

SHORT PASTA SALAD (TIES):

INGREDIENTS: (4 servings)

• 250 gr of colored ribbons
• 15 black olives150 gr feta cheese
• 10 cherry tomatoes
• 2 hard-boiled eggs
• 1 teaspoon oregano
• Pesto sauce8 tablespoons of olive oil, 2 handfuls of walnuts, 2 tablespoons of grated or powdered Parmesan cheese, a bunch of fresh basil, a pinch of black pepper and half a teaspoon of salt.

ELABORATION:

1. First boil plenty of water with a little salt, add the pasta and cook al dente according to the manufacturer's instructions.
2. Strain, add a drizzle of oil and stir to prevent the pasta from sticking and set aside in a salad bowl.
3. Cut the cherries in half and the cheese and the peeled hard-boiled eggs in cubes and put everything together with the pasta and a little oregano.
4. Make the pesto sauce: put all the ingredients in a blender and blend until there are no clumps, if it is too thick, add a little more oil.
5. Put sauce to taste over the pasta and stir so that all the flavors are well impregnated.

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

I encourage you to follow me to learn to eat well or better !

With all my love,

Mireia Alum